Combine all the ingredients listed under "shrimp mixture" and rub the flavorings into the shrimp. Cut the tofu into bite-sized pieces. Beat the eggs lightly.
Heat up a wok and put in a good amount of cooking oil*, and pour in all the beaten egg at once. Stir around in a sweeping motion and take the egg out while it is still just soft set. *cooking oil is not listed in the ingredients
Clean out the wok and re-heat. Put in the garlic and ginger, and when it starts to smell good put the shrimp mixture from no. 1 and stir-fry. Put in the other seasoning ingredients and tofu and stir.
When it starts to boil, taste and adjust the seasonings. Dissolve the katakuriko in a little water and add to the wok; stir until the sauce is thickened.
Finally add the egg and green onion, mix together lightly and it's done!
Story Behind this Recipe
I wanted to have some light Chinese-style food.
The egg will be fluffier and lighter if you put a little extra oil into the pan before cooking it. The egg will continue firming up with residual heat, so take the pan off the heat before it's cooked through. Stir gently so that the tofu doesn't fall apart.